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Jun 6, 2013

This study is one of many! While there are situations that make it impossible to breast feed, if you are able to then you should. My daughter was born with a recessed chin and was physically unable to latch onto my breast, but I pumped diligently until my milk dried up around her 9th month and was able to still give her supplemental breast milk that was donated to me by a local breastfeeding support group until she was a year old.

Women's bodies are simply amazing and our innate ability to provide the best for our children should never be overlooked or pushed to the wayside without good cause.

Cook lasagna noodles according to directions on box minus 2-3 minutes boil time. You want them to be slightly firmer than al dente since you will be baking this once you roll them.

In a large bowl, add the ricotta, parmesan, 1 - 1 & 1/2 cups of the shredded mozzarella, salt, pepper, egg, oregano, and garlic and stir well. Set to the side.

In a 13″ x 9″ baking dish, place about 1/2 cup of sauce on the bottom and spread to evenly coat.

Drain the lasagna noodles in a colander and run them through with some cool water to stop the cooking process along with making them easier to work with.

Lay out a few lasagna noodles out on a cutting board and add about 2 tablespoons of the cheese filling and spread out along each noodle. Then roll up and place seam side down in the dish. The 1 lb. box of noodles usually comes with about 20 noodles, and I end up with just enough filling to fill 19 of them.

Once you have them all stacked up evenly in the dish, cover them with the rest of sauce and cover with foil. Bake in a 350 oven for about 40 minutes. After the 40 minutes, remove the foil, sprinkle with the 1/2 cup of reserved shredded mozzarella cheese and pop back in the oven for another 5-10 minutes.

Remove from oven, allow to set for a couple of minutes and serve. I like to serve 2 rolls over a bed of raw spinach. :)